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Questions and Answers
All proteins contain the same proportion of amino acids.
All proteins contain the same proportion of amino acids.
False (B)
Animal sources are generally recognized as providing high-quality protein.
Animal sources are generally recognized as providing high-quality protein.
True (A)
Legumes are considered one of the poorer quality plant proteins.
Legumes are considered one of the poorer quality plant proteins.
False (B)
Milk products such as cheese and ice cream derive their protein from vegetables.
Milk products such as cheese and ice cream derive their protein from vegetables.
The digestion of protein occurs through specific processes in the alimentary tract.
The digestion of protein occurs through specific processes in the alimentary tract.
Pepsinogen is activated by bile salts.
Pepsinogen is activated by bile salts.
Trypsinogen is activated by enteropeptidase.
Trypsinogen is activated by enteropeptidase.
The end products of protein digestion are polypeptides.
The end products of protein digestion are polypeptides.
Chymotrypsinogen is activated by active trypsin.
Chymotrypsinogen is activated by active trypsin.
Dipeptides are formed in the stomach during protein digestion.
Dipeptides are formed in the stomach during protein digestion.
Flashcards
Complete Protein
Complete Protein
Protein containing all essential amino acids in adequate amounts for growth and maintenance.
Protein Source: Animal
Protein Source: Animal
Meat, poultry, fish, eggs, milk, and dairy products are rich in high-quality protein.
Protein Function
Protein Function
Proteins play important structural and functional roles throughout the body.
Plant Protein Quality
Plant Protein Quality
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Protein Digestion
Protein Digestion
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Pepsinogen
Pepsinogen
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Trypsinogen
Trypsinogen
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Chymotrypsinogen
Chymotrypsinogen
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Where does pepsin digest proteins?
Where does pepsin digest proteins?
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What are the final products of protein digestion?
What are the final products of protein digestion?
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Study Notes
Protein
- Proteins are crucial structural elements in all body cells
- Proteins are involved in various functions like enzymes, hormones, and glandular secretions
- Different foods have varying amounts of the 22 amino acids and their proportions
- Complete proteins provide all essential amino acids in sufficient quantities and proper ratios for growth and maintenance
Sources of Protein
- Animal sources (meat, poultry, fish, eggs) are high-quality proteins, containing all essential amino acids
- Milk and milk products (cheese, ice cream) derive their protein from milk
- Eggs are a good source of protein and are in a class by themselves
- Plant sources (vegetables, legumes) are generally lower in protein quality compared to animal sources, but some legumes contain more than 4-6% protein
Protein Quality
- Animal-based proteins are generally considered complete or high-quality proteins, as they provide all essential amino acids.
- Milk products are also good quality proteins derived from milk.
- Legumes offer higher quality plant protein content than other plant-based proteins.
Protein Digestion and Absorption
- Protein digestion occurs in the alimentary tract.
- The process is helped by enzymes
- 7-14% of protein in uncooked grains is important.
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